Thursday, January 21, 2010
down in the south ...
i was blown away by the service at these restaurants. i was more blown away by the food. i needed this, inspiration. i cannot compete with those guys, they are light years ahead of me. but i can create desserts a southerner like me will enjoy.
after all the food, i came back to texas filled with ideas. a new dessert menu ensues.
soft ganache brulee, popcorn ice cream, cumin pudding, pecan praline
"egg in a basket" caramelized TX toast, sweet yolk, bacon brittle, jalapeno butter
textured lemon: curd, sorbet, crisp, honey-tea granola
TX ruby red grapefruit granita, whipped honey, pickled pear
banana bread bread pudding, whipped brie, piloncillo, grapefruit
goat cheese and grit zeppole, green tomato sorbet, sweet basil sun tea
what yall think?